 | | Directions | 1. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, 1/2 teaspoon of the extract and salt; beat until well blended. Gradually beat in flour. Divide dough in half. Wrap each half in wax paper to form a cylinder about 9-inches long and 1 1/2-inches in diameter. Refrigerate 1 hour.
2. Preheat oven to 350°F. Cut dough into 1/4-inch slices. Place 1 inch apart on ungreased baking sheets.
3. Bake 12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. Mix confectioners' sugar, water and remaining 1/4 teaspoon extract until smooth. Drizzle over cooled cookies. Let stand until glaze is set. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 18
|  | | Ingredients | | - | | 3/4 cup (1 1/2 sticks) butter, softened |
| - | | 1 cup granulated sugar |
| - | | 1 egg |
| - | | 3/4 teaspoon McCormick® Pure Anise Extract |
| - | | 1/8 teaspoon salt |
| - | | 2 cups flour |
| - | | 1 1/2 cups cups confectioners' sugar |
| - | | 2 tablespoons water |
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| | Nutrition (per serving) | Calories: 204 Calories
Fat: 8 Grams
Protein: 2 Grams
Cholesterol: 32 Milligrams
Carbohydrates: 31 Grams
Sodium: 77 Milligrams
Fiber: 0 Grams
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